How to Make Tangy Homemade Pickled Tomatoes at Home

Ingredients

For the pickling liquid

• 250ml/9fl oz malt vinegar
• 250ml/9fl oz red wine vinegar
• 5 tbsp golden caster sugar
• 3 tbsp sea salt

For the pickle

• 20 assorted cherry or small tomatoes
• 4 garlic cloves, lightly crushed
• 2 large sprigs rosemary
• 1 bay leaf
• 1 tbsp coriander seeds
• 1 tbsp black peppercorns

Method

1. Combine the malt and red wine vinegars with the caster sugar and sea salt in a saucepan. Bring to the boil, then reduce the heat and let it simmer gently so the sugar and salt dissolve and the flavours marry.
2. Sterilise a 1 litre/1¾ pint pickling jar and its lid by immersing them in a large pot of boiling water for at least 10 minutes. Alternatively, sterilise several smaller jars and lids if you prefer. Carefully lift the jars from the water with tongs and drain.
3. As an alternative to boiling, you may sterilise jars and lids in a hot dishwasher cycle.
4. Pack the tomatoes into the warm, dry jar along with the crushed garlic, rosemary sprigs, bay leaf, coriander seeds and peppercorns. Distribute the aromatics evenly so each jar is well flavoured.
5. Using a jug or funnel, pour the hot pickling liquid over the tomatoes, filling the jar to the top and leaving as little air as possible. Seal immediately while the liquid is hot to help preserve the contents.
6. Store the sealed jar in a cool, dark place. The pickled tomatoes will develop flavour over time and will keep for up to a year unopened.
7. Once opened, refrigerate and use within two weeks for best quality and food safety.